Start by boiling your water and then pouring it over your bulgar wheat, allow it to sit somewhere warm to gradually reconstitute (about 1 hour if needed the container may be rewarmed on the stove top)
once the bulgar wheat has reconstituted, drain off the excess liquid in a china cap or strainer, then gently push out any remaining water. Fluff up the bulgar a little.
Place your cleaned parsley and mint in a food processor and pulse till finely minced.
Now add your chopped scallions, shredded carrot, minced parsley and mint, lemon juice, olive oil, salt and pepper and mix well.
I have also used diced grape tomatoes and chopped cucumber , instead of the carrots….I do like to have some colour in my salads.
Moroccan Vegetable Wrap
I am always on the look out for a different veggie sandwich, I have seen many interesting sandwiches, this version is actually one of my company’s stock sandwiches. Its a nice blend of roasted vegetables in a wrap, they can be pressed or served as is…I love the smell of the kitchen in the morning when I am roasting these vegetables with the curry and cumin!
1 small eggplant (graffiti eggplants are my favorite) sliced about 1/2 inch thick
1 small zucchini sliced about 1’2 inch thick
1 large portobella mushroom
1 small onion sliced
1 red pepper sliced
lettuce leaves
wraps of your choice
1 Tbsp Cumin
2 Tbsp Curry
1/2 tsp smoked paprika
Sea Salt and Pepper to taste
extra Virgin Olive Oil
after prepping your vegetables, coat them in a bowl with extra virgin olive oil and then add the spices (use more or add a little heat if you like them spicier) make sure you toss them and mix them very well to get all the seasoning spread through out the vegetables.
Place them on a cookie sheet in a 350 degree oven for 30 minutes.
When they come out of the oven try and drain off as much of the excess oil that you can so they do not get soggy.
Place a lettuce leave on the inside of the wrap and then add your vegetables. Roll it up, slice it and enjoy!!!
This can also be pressed if you would like the wrap toasted.
More recipes from my site
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- Chicken Parmesan & Chicken Neapolitan Recipes
- Chocolate Citrus Frangipane Tart with Kumquats by Fragrant Vanill
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- Blackberry and Mango Gelato Recipes
Anonymous says
I really want to make this but I don't have Bulgar wheat nor do I have cracked wheat..I read online that rice could be used..would this substitute well enough for this recipe?
Thanks:D
Magdalena says
Those wraps look gorgeous, really! It is not "empty" compliment 🙂
sweetlife says
Great atbbouleh, I love the wrap.. I really need to try making tabbouleh more often your looks awesome, great for lunch
sweetlife
bunkycooks says
Hi Chef,
I have left you an award. It's up to you if you decide to pass it along. I know we are all so busy. Congrats!
http://wp.me/pSeU2-Hj
Gwen
Laura says
I've been looking for vegetarian recipes and this looks so awesome. Thanks for stopping by my blog.
tasteofbeirut says
I applaud your efforts at making tabbouleh from scratch which is quite an undertaking; if interested, I have the authentic recipe for Lebanese tabbouleh in my blog.
I also like your wraps; very tempting!
pyrochic says
Brilliant! This is now definitely going on my to-cook list 😉 Well written, and looks fantastic!!
[email protected] says
Hi Chef Dennis! I'm so glad that you dropped by my blog as it lead me to your wonderful blog. I've never tried tabouleh before but your recipe sounds delicious. And I'm not much of a meat eater other than steak and chicken (and even with those I'm stick quite picky as to which parts I'm eating) so with that said, I love your veggie wraps! All those ingredients you used sound like an awesome combo. Thank you for sharing the recipes.
Pam says
I am loving this wrap! Healthy, delicious, and great textures.
chocswirl says
Hey Dennis,
That looks really good, is it really as tasty as it looks? Ive never really been one for the uber healthy types of grains etc… but wouldn't mind trying it out!
Lindsey says
Dennis, I'm loving your veggie dish posts! Can't wait to try to tebouleh and the wrap. Did you find that bulgar wheat is hard to come by in small portions? I *think* our local heathfood store has it in the bulk section. I'll have to check it out.
Veronica says
That wrap has my name written all over it! must try-thanks!
Ruth says
Both really excellent recipes. So going to have to try them, light and full of flavour
Fresh Local and Best says
Dennis, I've never cooked with bulger wheat, but this quite refreshing and simple to make. I'll have to pick up some the next time I'm at the market. One thought on draining the bulger water. If you do not add salt, wait for the water too cool, and water your plants with it. They'll love the nutrients.
roxan @ kitchen meditation says
I've never had tabouleh before, but I have bulgar at home. I should try it!
And thanks for the roasted veggie wrap recipe. I can raost a bunch of veggies at the beginning of the week and take wraps to work w me for lunch throughout the week.
You are definitely one with the universe… and the kitchen!
Trix says
I like your version of tabouleh quite a lot! And the wrap looks fabulous, mmm.
A SPICY PERSPECTIVE says
Oh-I LOVE tabbouleh! For some reason it's one of those dishes I always forget about. Thanks for the lovely reminder!
Suhaina says
uuuh, love the tabouleh, super click. I know its very healthy too.
Dennis, you should have posted the recipe for that green wrap too, which wrap is that? Is it spinach wrap??
The veggie wraps are making me drool here.Love it. Nice combination of veggies. Liked the baking part too.
denise @ quickies on the dinner table says
Wow those photos just pop right off the screen! I especially love the Moroccan wraps. Beautiful!
Shirley says
Love both recipes. I should give the Tabouleh a shot, never tried it before.
bunkycooks says
I can use this recipe with all my dietary restricted house guests! Yippeee! Thank you!
JillyAn says
This looks so delicious. I LOVE Moroccan food.
Tania says
Very interesting post, Dennis!
Lyndsey says
They both look wonderful, the photos really do them justice. Your version of tabouleh sounds good. I am going out to get some bulgur right now….
Rosemary says
I wish I was one of the girls at The Mount. That looks wonderful; I love tabouleh, but your version looks wonderful. A must try!
Carly says
Looks amazing! I would love that for my lunch today 🙂
Shree says
I love tabouleh, I agree, letting it sit in boiling hot water on the side and not on the stovetop works quite well, and the benefit no need to monitor the stove!
Allie and Pattie says
I'm here roasting veggies as I browse my blogs- this looks wonderful!
xoxo Pattie
Chef Dennis says
Hi Stella
I don't think cracked wheat will work…it needs to be cooked a bit longer, and I dont think the results will be the same….
Hi Viviane
I know its not a true Tabouleh, I just added my twist to it, and the wrap was Morrocan, I guess we could call it Pennsylvania Tabouleh
Since I have never seen Lebaneese Tabouleh I will take your word for it.
But isnt that what makes food interesting….different takes?
5 Star Foodie says
What a creative and delicious wrap, beautiful pictures!
Viviane @ Taste-Buds says
This sure does not look like the Tabbouleh the Lebanese make! Actually it has a lot more parsley, no carrots, no scallions, no vinegar of any sort and much less bulgur that is washed in water rather than cooked and the variety used is finer. In my house we just toss it in and it soaks in the juices of the salad. Perhaps it is a Moroccan version of Tabbouleh.
Mo says
Yum! I have a tabouleh-like recipe that includes lentils that I'll share when tomatoes are in season. This looks fantastic, and very refreshing.
Lazaro Cooks! says
Great tabbouleh dish. Tabbouleh is quite famous in my house, as I made it once and it was an epic disaster. What a bloody shambles that was. Cheers!
Monet says
Hello Dennis!
Your tabouleh looks amazing, and I've been looking for a recipe for awhile now. I had the opportunity to travel to Jordan and Egypt last year, and I loved the fresh flavor or this salad. As always, great posts. Thanks for sharing.
Stella says
Hey Dennis, that photo of the tabouleh is great and very fitting too-a very aesthetically pleasing post!
By the way, one of my top 3 favorite cuisines is Algerian, which is very similar to Moroccan (neighbors they are). Hence that wrap is very enchanting, Dearie.
By the way, I have some organic, cracked wheat. Would that work for tabouleh?